my tests reveal the Aaron victory is the best variety for making chips if you can't get those go for Mary's Piper now I'm cutting the potatoes into fairly regular sized chips because that makes for an interesting range of textures the only important thing here is don't cut them too thick if you do there'll be too much moisture in the inside of the potato inside of the chip and what that'll do is it'll render the chips soggy so once you cut the chips place them in a bowl of water and just leave them under the tap
for about five minutes just until the water becomes clear washing out some of the starch I've devised this recipe to make the fluffiest krispies chips imaginable it's a three-stage process for the first step after the potatoes have been washed place them in a pan of lightly salted water and cook them on simmering now they'll take between ten and twenty minutes depending on the potato and what we're looking for here is we want the potato to be as close as possible to breaking up be very careful though if it's a few seconds too long and you're
going to end up with potato soup these are just about ready if I can show you this you'll see the outside of the potato it's all broken up all those crags and cracks will absorb the oil and make the outside of the chip wonderfully crisp so at this point we need to drain them I've got here a cake rack set over a tray just place them on the rack and they stood a lot of steam inside that chip a lot of moisture we want to get rid of some of that we do that by using
the fridge now the air in here is very dry and put this in here for about 30 minutes so here's something that have been in for about a half an hour or so you can see it got a wonderful rough surface what's happened is while the potatoes cool down the starch in there is actually recrystallizes firmed up the chip and that'll mean we're gonna have a wonderful crust so now for step two of the three-stage process the first frying in here are chips that are dried in the fridge they all set to 130 degrees centigrade
they've been in here for about five minutes and they're just about ready we're looking for is the outside of each chip is just beginning to color but no more than that at this stage we dry them out once more it's still a little bit too much moisture inside each chip if we don't get rid of that these chips are still going to become a bit soggy so turn them back on the cake rack and repeat the process again putting them in the fridge leaving them to dry out a little bit further and once that's done
you can place them in a silk container and leave them until you're ready for the third stage the final frame
